Potato and Rosemary Pizza with Broccoli Pesto

potato and rosemary pizzaNot too long ago, I posted a picture on Instagram.  It was of the last slice of an amazing home-made sour-dough pizza that I had intended to blog about, but it was so delicious that it all got eaten before any photos were taken (does that ever happen to you?).sourdough pizzaSo we decided to replicate it.  Sadly there were no broad beans at the market, so it wasn’t going be an exact replication, it had to have some alterations. potato pizzaI love this base; I think I’ve mentioned before that too much bakers yeast is not my friend, so this sour dough base has become my new best friend.  We’ve taken to adding simpler toppings, and this pizza is the perfect example! cutting pizzaThe thinly sliced potato becomes perfectly cooked during the quick bake in a very hot oven, and the rosemary crisps up, adding wonderful texture.cut sourdough pizzaWhat’s your favourite pizza toppings?  Do you like a thin crust or a thick crust?

Potato and Rosemary Pizza with Broccoli Pesto
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 2
  • Sour Dough Pizza Base
  • 1 1/2 cups of sour dough starter (not active, straight from the fridge)
  • 1 1/2 cups of bakers flour.
  • 1 tbsp olive oil
  • 1 tsp salt
  • Broccoli Pesto
  • 1 head of broccoli
  • 1 clove of garlic
  • dash of olive oil
  • small handful of grated parmesan cheese
  • Pizza Toppings
  • Parmesan cheese – grated
  • Thinly slice kipfler potatoes
  • 2 sprigs of rosemary
  • Tasty cheese – grated
Pizza base
  1. Preheat oven to 240*C (or as hot as your oven will go).
  2. Mix all ingredients together. Kneed for about 5 minutes, cover and set aside for 30 mins.
  3. After 30 minutes, place dough on lightly oiled pizza tray, and PUSH dough to edges of tray, do not roll.
  4. Bake edges have just started to brown. Remove from oven and top.
Broccoli Pesto
  1. Add all ingredients to a jug and use a stick blender to blitz all together, add as much oil as needed to get desired texture.
Topping Pizza
  1. Cover cooked based in a dash of olive oil, spread thinly with pesto, top with grated parmesan. Spread sliced potatoes in a thin layer over the base. Sprinkle with rosemary. Cover with grated tasty cheese.
  2. Put pizza back into over until cheese has browned.

sour dough potato rosemary pizza


8 thoughts on “Potato and Rosemary Pizza with Broccoli Pesto

  1. I think potato might just be my fave pizza topping of them all. Yum!
    I love the way pizzas change according to the seasons and the toppings available.
    I hope you have a wonderful week.

    1. I’m absolutely loving potato on pizza at the moment! I also love the seasonal changes of pizza toppings. Thanks so much for stopping by Kate.

Leave a Reply

%d bloggers like this: